Good Food, Healthy Life.
I’m always trying to get people to eat more vegetables. Sometimes I feel like it’s my number one mission in life as a dietitian. We often make eating too complicated, too many rules. I like to keep things simple and my top recommendation for healthy eating is to eat vegetables and protein. Vegetables taste much better with a little bit of fat and salt. In fact, I prepare most of my vegetables this way. Garlic parmesan roasted broccoli is one of my favorite vegetable side dishes.
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I know everyone is trying to get back on track after the Thanksgiving binge, but sometimes you need to slowly ease back into your normal eating. I know Kris and I are just finishing up the last of our leftovers (pie). But, just so you know, we had two Thanksgiving dinners, one on Thursday and one on Saturday. Which makes it harder to get back on track, I think. So buffalo chicken loaded baked potatoes to the rescue!
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I had every intention of sharing a recipe for pecan pie bars today. I’m working on a keto/low carb/paleo version but have not perfected the recipe yet. So I scrapped the pecan pie bars for now and decided to share something on the complete opposite end of the food spectrum – a salad. Salads are my go-to meal when I don’t know what to make or if I’m just making a meal for myself, like for a lunch or if Kris is out watching football. This Strawberry Chicken Sausage Salad is my current favorite.
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